Gigantes Plaki

Gigantes are large white beans, which we know better as butter beans. Plaki simply refers to them being slowly baked. I can honestly say there's no better baked bean than a Greek baked bean! 

Ingredients
serves 4

600g butter beans (cooked weight)

1 bay leaf

5 tbsp extra-virgin olive oil

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 leek, white part only (about 100g)

1 stalk celery ribs, finely chopped

1 carrot, finely chopped (about 100g)

1/2 red bell pepper, finely chopped 

1 tbsp tomato purée

2 x 400g tins chopped tomatoes

1 small cinnamon stick

1 tsp dried oregano

1 tablespoon salt

Freshly ground black pepper

300ml vegetable boullion 

handful of fresh dill

handful of fresh parsely

to serve (optional)

125g feta, crumbled

pinch of chilli flakes

a scatttering of chopped flat-leaf parsley

Method

The day before you intend on cooking gigantes plaki soak the beans in water, overnight. 

Drain and then place in a large saucepan with plenty of water. Bring to a boil. Remove any scum that forms on the top with a slotted spoon. 

Add a good pinch of salt and a bay leave. Reduce the heat to a simmer and cook until almost cooked, about 60-90 minutes. They are cooked enough when you can bite into them but they are still quite crumbly. They will finish cooking in the oven. 

Drain and remove the bay leaf. Pour the beans into a deep roasting dish, such as a lasagne dish. 

Next, heat the olive oil in a frying pan over a medium-high temperature and fry the onions and leeks until they soften. Add the garlic for a minute before adding the celery, carrot, red pepper and dried oregano.  Fry for a few minutes more.

Season well with salt and pepper, then add the tomato . Stir well then add the vegetable stock.  Bring to a gentle simmer 15 - 20 minutes. 

Pour enough sauce to cover the beans and stir thoroughly. If you have some sauce leftover set aside for later.

Preheat the oven to 180C

Cover the dish tightly with aluminum foil and place in the oven. 

Bake for 30 minutes, then remove from the oven. Lift off the foil and gently stir the beans. If it looks too dry add some of the reserved sauce (or more stock). Replace the foil and bake for another 30 minutes. 

(If you're using tinned or beans from a jar then cut this time in half)

Lower heat to 160C 

Remove the dish from the oven and remove the foil. Stir gently. Again add more sauce or stock if it appears too dry. 

Return to the oven, uncovered for another 30 minutes until the beans begin to caramelize. Test if the beans are cooked. They should be soft and creamy inside.

Remove from the oven and allow to cool at room temperature for twenty minutes.

Transfer to your serving bowl (or serve from the roasting dish) and if you like, top with a little crumbled feta, a pinch of chilli flakes and chopped parsley.